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Recipes for cooking at home


FIRST MEAL
RICE SOUP WIPED WITH VEGETABLES
Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g

Cook rice in water, wipe, dissolve with hot water, add mashed boiled potatoes and boiled mashed zucchini.
SOUP RICE MYSISTS
Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 of milk and water.
Prepared rice cooked in water over low heat for at least 1 hour until it is fully cooked, strain, add liquid portion (water with milk) bring to a boil, add butter.

SOUP - PUREE FROM POTATO
Products: potatoes 170 g, butter 13 g, wheat flour 5 g, salt 1.5 g, sour cream or oil 23 g, vegetable decoction 250 g
For broth: white cabbage 10 g, carrots 5 g, parsley 6 g, water 290 g
To prepare the broth, clean the vegetables, rinse, chop, put in a saucepan, add hot water, quickly bring to a boil and cook on low heat for 40 minutes with the lid closed. Let the broth stand for 10 minutes and strain. Boil the potatoes separately and heat them hot, dilute with boiling vegetable broth, add bechamel sauce cooked in vegetable broth and bring to a boil, then strain and bring to boil again. Season the soup with sour cream or butter.
COOKING THE SAUCE BESHAMEL
Products: vegetable decoction 55 g, wheat flour 6 g, butter 4 g.

To prepare the bechamel sauce, it is necessary to dry the flour, mix it with vegetable broth so that there are no lumps, for which, gently pour the diluted flour into the boiling vegetable broth with constant stirring. As soon as the sauce boils, remove it from the heat and strain it through a sieve.
Soup oat wiped
Products: oatmeal 40 g, water 370 g, butter, 14 g, milk 160 g, 1/4 egg, sugar 3 g.
Oatmeal, sort, wash, pour boiling water and cook until done. Strain the broth, rub the grits through a sieve and mix with the broth. Add hot milk, bring the soup to a boil and remove from heat. Shake a raw egg with a fork and pour hot boiled milk into it. Add the soup with this mixture while it is still hot, add sugar, butter, salt.

SOUP RICE MILK WAISTED
Products: milk 250 g, rice 37 g, butter 6 g, sugar 4 g.
Boil rice in water, wipe, dilute with hot milk, add sugar, salt, butter.
SOUP HERKULES MILK
Products: milk 250 g, oatmeal 30 g, sugar 4 g, butter
6 year
Pour the oat-flakes into a boiling water in a thin stream, boil for a few minutes, add hot milk and cook for 45 minutes until cooked. Add sugar, salt, butter.

PEARL PURIFYED SOUP
Products: pearl barley 20 g, carrots 15 g, potatoes 40 g, butter 6 g, greens 6 g, water 370 g

To sort the croup, wash, pour boiling water, cook until ready. Strain the broth, rub the grits through a sieve and mix with the broth, into which then add peeled, washed, boiled and grated vegetables through the sieve. Season with butter, mix thoroughly, boil, salt. Before serving, sprinkle with finely chopped parsley.
SECOND DISHES
BEFSTROGANI FROM BOILED MEAT
Products: beef 110 g, butter 7 g, flour 7 g, sour cream 20 g, tomato juice 20 g, greens 5 g
Boil the meat, cool it and cut into small oblong pieces. Prepare sour cream sauce, add meat to them, add tomato juice, salt and mix. Boil at low boil for 10 minutes, then fill with sour cream. When serving, add a slice of butter and sprinkle beef stroganoff with finely chopped parsley.

Beef Souffle
Products: beef 110 g, milk 25 g, flour 6 g, 1/4 egg, butter 5 g
Boil the meat until cooked, peel off the films and tendons, three times through a meat grinder. Combine the stuffing with bechamel sauce, mix, add the yolks, butter, stir, then gently introduce the whites, whipped into the foam. Stir and put in a greased form. Put in a water bath and bring to readiness.

PRAYER MEAT

Products: beef 110 g, bechamel sauce 40 g, butter 5
year
Mince boiled meat three times through a meat grinder with a fine grill, add bechamel sauce, grind well. Serve with butter.
ROLE MEAT STEAM
Products: beef 110 g, loaf 25 g, milk 25 g, 1/4 egg.
Prepare cutlet mass from meat, put it on a wet gauze with a layer of 1.5 cm. Put hard boiled and finely chopped eggs into the middle along the edge of the cutlet mass. Having lifted the gauze on one side, connect the edges of the cutlet mass, put it on the grid of the steam pan with the gauze, and cook until ready.
Meat steamers
Products: beef meat 80 g, milk 15 g, loaf 15 g, salt.
Prepare the cutlet mass, divide it into balls and boil it in steam or in water. Ready meatballs serve with bechamel sauce.
BEEF BOILED UNDER SAUCE BESHAMEL
Products: beef meat 110 g, vegetable decoction 50 g, flour 7 g, butter 5 g, sour cream 5 g
Boil the meat until tender, cut into thin slices and pour over the bechamel sauce.

SOUFFLE STEAM FROM BOILED FISH
Products: fish 140 g, milk 30 g, butter 5 g, 1/3 eggs, salt 0.6 g
Boil the fish fillets in vegetable broth, remove the skin from the finished fish and skip three times through the meat grinder. Add chopped bechamel sauce, butter, egg yolks to the crushed mass and carefully add whipped egg whites. Lubricate the mold with oil, put the prepared mass into it and bring to readiness by closing the lid.
FISH HNES
Products: fish 170 g, loaf 10 g, egg whites 5 g, salt 0.6 g, milk 35 g
Free the fish from skin and bones, skip through a meat grinder with a frequent grill 3 times, add a loaf soaked in milk, knead well and once again skip through a meat grinder. Beat the egg whites and gently introduce them into the minced fish. Mass cut into dumplings with two tablespoons. Dip the quenel in boiling water or vegetable broth, bring to readiness.

CUTLETS STEAM FROM FISH
Products: fish 90 g, milk 30 g, loaf 20 g, butter 5 g, salt.
Fillet fish without skin and bones through a meat grinder, combine with loaf soaked in milk, salt, mix well.
Make cutlets from the mass obtained and cook them for a couple. Serve the patties, watering them with warm butter.
SUFLE CAVING STEAM
Products: fresh sour cottage cheese 110 g, flour 7 g, 1/5 egg, butter, 5 g

Grind cottage cheese with milk, yolk and bechamel sauce. In the resulting mass gently introduce whipped proteins. Lubricate the mold with oil and put the mass into it, put it in a steam bath, bring to readiness.
CREATIVE FRESHWAY
Heat whole milk to 60 degrees (1 liter), add 5 g of lactic calcium. Constantly stirring, heat to 90 degrees. Leave the mixture for 10 minutes to separate the whey from the clot, cool, strain through cheesecloth.
Option 2.
In milk heated to 60 degrees, add 2 tablespoons of 3% table vinegar, heat to 90 degrees, leave the mixture for 15 minutes to better separate the whey from the clot, cool, strain through cheesecloth.
OMELET STEAM PROTEIN
Products: egg - 2 proteins, milk 65 g, butter 3 g.
Wash eggs, separate the whites from the yolks. Yolks can be used for cooking other dishes. Squirrels well whisk whisk, carefully adding milk and salt. Lubricate the mold with oil, pour the mass into it and cook on the steam bath.
BOUNTED SOFLET
Products: zucchini 320 g, milk 25 g, flour 15 g, 1/2 egg.
Boil zucchini, wipe, add bechamel sauce, egg yolk, salt, mix and gently add egg white beaten into foam. Put the resulting mass into an oiled mold and steam for 40 minutes. Grease the finished dish with butter.
Souffle from carrot

Products: carrots 190 g, milk 35 g, water 30 g, flour 12 g, sugar 7 g, butter 8 g, half an egg.
Boil carrots, wipe, add bechamel sauce, egg yolk, sugar, mix and gently add egg whipped in foam. Put the resulting mass in a greased mold and cook for a couple of 35 minutes. Grease the finished dish with butter.

BUCKWHEAT VASCO
Products: buckwheat 70 g, water 160 g, milk 55 g, butter 7 g.
To make porridge, grits should be boiled for 15 minutes in water, then add hot milk and add porridge, then rub through a sieve.
In the same way cooked porridge from barley, oatmeal and rice
croup.
PURPLE DRYED MILK
Products: milk 160 g, water 120 g, oatmeal 50 g, sugar 9 g, butter 9 g.
The cereal is poured into boiling milk with water, sugar and salt. Boil for 12 minutes, add hot milk and continue to cook over low heat until cooked. Then rub through a sieve and warm in a water bath.

VERMISHEL IN MILK
Products: milk 110 g, vermicelli 15 g, butter 5 g, sugar 7 g.

Add vermicelli to boiling milk and cook with stirring until ready. Shortly before the end of cooking, add butter, sugar and gently mix in the noodles.

Casserole of Vermicel and Creator
Products: vermicelli 30 g, milk 30 g, sugar 7 g, butter 5 g, curd cheese 35 g, 1/4 egg, water 500 g
Boil the noodles in salted water until ready, discard in a sieve, let the water drain and cool. In chilled vermicelli add mashed cottage cheese, sugar, egg whipped in milk and mix gently. Grease a deep frying pan with oil, transfer the noodles into it and put in an oven for baking. Grease the baked casserole with melted butter.

PUDING VERMISHELY WITH MEAT
Products: beef 110 g, milk 50 g, vermicelli 55 g, sour cream 25 g, butter 10 g, egg 1/10 pieces.
Cook meat, pass it through a meat grinder, add vermicelli cooked in milk, egg yolk, whipped whites and mix. Transfer to a greased form. Steam or bake in the oven. Serve with butter or sour cream.

SAUCES
SAUCE BESHAMEL MILK
Products: milk 50 g, wheat flour 6 g, butter 6 g.

Dry flour in the oven in a pan without fat until light - yellow and cool. Boil the milk. Cool a quarter of the milk, add dried flour, stir, pour into the boiling milk, stirring constantly, let it boil well.
Ready sauce dressing with butter.

SAUCE BESHAMEL ON VEGETABLE HOB
Products: vegetable decoction 55 g, wheat flour 6 g, butter 4 g.
To prepare the bechamel sauce, it is necessary to dry the flour, mix it with vegetable broth so that there are no lumps, for which, gently pour the diluted flour into the boiling vegetable broth with constant stirring. As soon as the sauce boils, remove it from the heat, cool and strain it through a sieve.
SAUCE SMOKED
Products: sour cream 55 g, flour 7 g.
Boil half of the sour cream in the remaining sour cream and add the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, drain.
THE DRINKS
A broth from the rosehip
Products: dried rosehips 30 g, water 260 g, sugar 15 g (add before use).
Dry dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, pour hot water, boil for 10 minutes under the lid closed. Remove from heat and insist 4 hours in a cool place. Unground rosehips insist 10 hours. Infusion strain.
BERRY KISSELES
Products: 200 g of berries (grapes, currants, etc.), 1.5 cups of water, 40 g of potato starch, sugar.
Berries to sort, wash, let the water drain, then cook in boiling water. Squeeze the juice, strain. Starch diluted in a few spoons of cold water. Boil the berry juice and pour the diluted starch into it, stirring slowly, bring to a boil, add sugar. To cool.
APPLE MUSS
Products: 300 g apples, 10 g gelatin, 2 proteins, sugar.
Gelatin wash, wet in cold water. Wash apples, chop, boil, sprinkle with water, rub through a sieve, put in a saucepan, add sugar, boil. Beat the whites in the foam, add boiling applesauce and gelatin dissolved in hot water. Stir thoroughly, pour into vases, cool.

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